Ingredients
The following ingredients have 4 Servings
- 1 large sweet potato (or 2 small/medium, peeled and grated)
- 3/4 tsp salt
- 3/4 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 1/4 tsp ancho chile powder
- 1/8 tsp ground turmeric
- 1/8 tsp dried coriander
- 3 tbsp clarified butter (ghee, plus more if needed [only if cooking on stovetop])
Instruction
- Peel and grate sweet potato(es) using a box grater. Add the grated sweet potato to a colander and thoroughly rinse to get rid of the excess starch. The water will be cloudy and slightly orange at first; rinse until the water is clear.
- Dry the shreds at much as possible. I added the shreds to a salad spinner and spun out as much water as I could. Then I placed the shreds between two layers of paper towels and squeezed out as much excess moisture as I could.
- Add shreds to a bowl and sprinkle over top the salt, onion powder, black pepper, paprika, ancho chile pepper, turmeric, and dried coriander. Toss to evenly combine.
